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Sweet pointed peppers get brought to the next level with a creamy, cheesy filling - a recipe that's arrived just in time for summer. Great as an alfresco side, these are just as good thrown on the barbie or simply roasted in your oven. Drizzle with olive oil and balsamic vinegar for a zingy kick. See method
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If cooking the peppers on a barbecue, make sure the coals are white-hot and a grill is set above them. If cooking in the oven, preheat to gas 7, 220°C, fan 200°C.
To make the filling, mix the cheeses, garlic, spring onions and herbs in a bowl. Season with a little black pepper.
Cut the tops off the peppers horizontally and set aside. Use a small knife to remove the seeds and pith from the insides of each pepper, keeping the skins intact. Carefully stuff each pepper with 2 level tsp cheese mixture, adding a little at a time. Press the ‘lids’ on firmly, securing each with a small skewer (soaked in water for 10 mins if wooden), inserted vertically from the top through to the base. If cooking in the oven, arrange in a roasting tin in a single layer and brush with ½ tbsp oil. If cooking over the barbecue, brush the outsides with oil and have ready on a tray.
Roast for 20 mins or until browned and sizzling. If cooking on a barbecue, cook for 8-10 mins, turning every couple of mins, until lightly charred on the outsides. To serve, drizzle with the remaining oil and the balsamic vinegar, finishing with a few extra basil or parsley leaves.
Cook's tip: If you can, try to use skewers with a pin or 'stop' at the top to hold the heads of the peppers in place.
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